Scrambled Eggs And Potatoes Recipe

Name: Scrambled Eggs And Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter; 1 1/3 pounds yellow potatoes; 8 eggs; 1 3/4 ounces emmentaler cheese shredded; ground black pepper; 1 green onion; sage or chives; bay leaf; pepper; salt

Servings: persons

1
Peel the potatoes, wash them, dry them with a paper towel and chop them coarsely.
2
Beat the eggs in a bowl with a pinch of salt, some pepper, shredded cheese and 2 to 3 chopped sage leaves.
3
Melt the butter in a non-stick pan, add the chopped onion, a bay leaf, and the potatoes and saute on high heat for 7 to 8 minutes, breaking them up as much as possible with a wooden spatula.
4
Discard the bay leaf, add the egg and cheese mixture and cook on medium heat for a few minutes, stirring continuously so the eggs become firm without becoming too dry.
5
Serve immediately.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: butter, 1 1/3 pounds yellow potatoes, 8 eggs, 1 3/4 ounces emmentaler cheese shredded, and more.

Yes, Scrambled Eggs And Potatoes falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scrambled Eggs And Potatoes

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